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1
In saucepan, bring water, milk, butter, sugar and salt to boil over medium-high heat until butter is melted.
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2
With wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan.
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3
Cook, stirring, for 1 minute.
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4
Transfer to stand mixer or bowl.
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5
Beat for 30 seconds to cool.
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6
Beat in 3 of the eggs, 1 at a time, beating well after each addition until smooth and shiny.
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7
Using piping bag fitted with 3/4-inch plain tip, pipe dough into 4-inch x 1-inch logs, 1 inch apart, onto parchment paperlined baking sheets.
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8
Whisk remaining egg with 1 tbsp water; brush over logs, gently smoothing tops if necessary.
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9
Bake in 425F (220C) oven until puffed and golden, about 20 minutes.
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10
Reduce heat to 375F (190C); bake until golden and crisp, about 10 minutes.
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11
Turn off oven; let stand in oven for 25 minutes to dry.
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12
Transfer to rack; let cool completely.
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13
Chocolate Spice Pastry Cream: In bowl, whisk together egg yolks, sugar and cornstarch; whisk in 1/4 cup of the milk.
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14
In saucepan, heat remaining milk, ginger and cayenne until small bubbles appear around edge; whisk into egg yolk mixture.
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15
Whisk in chocolate until melted.
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16
Pour back into saucepan; cook over medium heat, whisking constantly, until thickened, about 5 minutes.
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17
Remove from heat; whisk in butter until smooth.
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18
Scrape into bowl.
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19
Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
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20
Chocolate Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and corn syrup, stirring, until smooth.
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21
Remove from heat, keeping bowl over saucepan to keep warm.
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22
Push chopstick or skewer through each eclair, end to end, to make channel.
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23
Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe pastry cream into each.
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24
Dip tops into glaze.
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25
Let stand until set, about 20 minutes.
